Description
A classic recipe for moist and flavorful Banana Nut Bread, perfect for a comforting snack or breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 very ripe medium bananas, mashed (about 1 cup)
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract. Add the mashed bananas and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped walnuts or pecans.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Slice and serve. Store leftover banana bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter once the dry ingredients are added.
- If the top browns too quickly during baking, loosely tent it with aluminum foil.
- For best flavor, allow the bread to cool completely before slicing.